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Dixie Antipasto

Source of Recipe

From "South's Best Butts" by Matt Moore


Recipe Introduction

"Any veritable BBQ joint worth its salt will usually put out a spread of smoked sausage and cheese. I like to round out my assortment with whatever pickled items I have on hand—they are not only are a crunchy treat, but their acidity helps to balance the fattiness of cheese and smoked sausage. Don't limit yourself to just the ingredients below—leftover pulled pork, brisket, or any variety of cheese always has a home on this platter."

List of Ingredients

â—¦ 1 pound hickory-smoked sausage (such as Conecuh)
â—¦ 1 (8-ounce) block sharp Cheddar cheese, cut into 1-inch cubes
â—¦ 1 (16-ounce) jar pickled pepperoncini, drained
â—¦ 1 sleeve saltine crackers
â—¦ ¼ cup coarse-grain mustard


Recipe

Preheat the grill to 350° to 400° F (medium-high), or heat a grill pan over medium-high. Grill the sausage 5 minutes on each side or until slightly charred and grill marks appear.

Cut the sausage diagonally into 1-inch pieces. Place on a large platter or serving plate. Arrange the cheese, peppers, and crackers on the platter with the sausage.

Serve immediately with mustard.

Serves 6